Wild Sockeye Pasta Salad with Italian Herbs & Cheeses

Ingredients

• 2 cans Vital Choice Wild Red sockeye salmon (6 to 7.5 ounces)
• 1/4 cup Vital Choice extra virgin olive oil
• 1/2 pound fusilli pasta
• 1 tablespoon kosher salt
• 2 cups seeded, sliced English cucumber
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil, chopped
• 1/2 cup firm mozzarella cheese, cut into thin strips
• 2 tablespoons freshly chopped dill
• 1/4 cup grated parmesan reggiano
• Freshly ground black pepper, to taste
• Juice of 1/2 lemon

Instructions

1. Bring a pasta pot of water to a boil. Add salt and pasta, stir and cook until al dente.
2. Drain through a colander and run cold water over it until cool. Drain well and add to a big bowl.
3. Mix in salmon, cucumber, tomatoes, basil, mozzarella, dill and parmesan.
4. In a small bowl, whisk together lemon juice, olive oil and freshly grated black pepper.